2 BAGELS HALVED AND TOASTED LIGHTLY / HALF A WHITE ONION CHOPPED FINELY / HANDFUL OF BLACK OLIVES SLICED -rinsed if from a can / TBSP CAPERS / CAN OF TUNA / MAYO / PINCH OF DRIED OREGANO / PINCH OF DRIED CRUSHED RED CHILLIS / 8 CHERRY TOMATOES SLICED CHOPPED (discard the seeds) BALSAMIC VINEGAR / OLIVE OIL / PARSLEY CHOPPED – OR YOU COULD USE CORIANDER / SALT AND BLACK PEPPER
Add onion to a bowl plus the capers, olives, tuna, oregano, dried chilli, parsley and tomatoes. Add mayo – enough until you get a nice smooth mixture when you stir all the ingredients gently together. Season lightly.
Add a swirl of olive oil to each half of the toasted bagels. Top with equal amounts of the pizzaiola mixture then add a swirl of balsamic vinegar or balsamic crema.
Ok…I have been rather nastily unwell the last few days – am presently sitting up in bed with a cough that could cut rocks in two. At least my temperature seems to be almost back to normal – but I am plum tuckered! This blog however needs me…sorry..I need this blog to keep me sane…so apologies that this is only brief – tis a starter I did last Wednesday and was well received. I wanted to do something different with my friend mozzarella and so on a bed of spinach, beetroot, lambs lettuce and rocket I tore up some moz and draped it over the greenery on each plate. I then pan fried some chorizo cut into small cubes and spooned it over – I also drizzled on some of that wonderful reddish oil it creates. I then swirled some balsamic sauce around the leaves. The flavours were sublime. You could also, I reckon, add some shavings of parmesan… but that maybe gilding the lily. Enjoy your weekend everyone – hopefully I will be up and cooking soon! I miss my kitchen!
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